CAL P/SERVE
272
kJ P/SERVE
1140
FAT P/SERVE
4.5g
SODIUM P/SERVE
1420g
We have kept the chille heat down in this recipe, but if you like your food hot, please use 1 tsp. of chilli paste. Also if you cant get hold of Bok Choy or Pac Choy, just use spinach leaves.
Ingredients
- 2 spring onions, sliced on an angle
- ½ onion, sliced
- ½ red capsicum, sliced
- 6 green beans cut into chunks
- 6 mushrooms, sliced
- 1 carrot cut into sticks
- ½ bok choy or pak sum (or spinach leaves)
- 1 cup broccoli
- ½ cup baby corn, canned, drained
- 1 tsp. sesame oil
- 1 tsp. grated ginger
- 2 tsp. garlic, crushed
- ¼ tsp. chilli paste
- 1 cup vegetable stock, hot
- 1 tbsp. soy sauce
- 2 tbsp. oyster sauce
- 2 tbsp. hoi sin sauce
- 1 tsp. brown sugar
- 1 tsp. cornflour
Method
- Mix together in a small bowl Soy/Oyster/Hoisin sauce with brown sugar and set aside.
- Boil kettle and in a large bowl soak the rice noodles for 3-4 mins then drain.
- Heat a wok or non-stick fry pan on med high heat. Add sesame oil and stir fry onion for 2 mins. Add capsicum and stir fry a further 2 mins.
- Add broccoli and carrot and ½ stock and place a lid on or over to steam the broccoli for 1-2 mins.
- Take off lid and add garlic, chilli and ginger and stir fry for another minute.
- Add beans, mushrooms, corn, Bok Choy and stir fry. Add remaining stock and cornflour mixed together and stir fry for another few minutes.
- Add noodles, and sauce and stir so everything is incorporated.
- Serve immediately.
Nutrition Table
Servings: 2
Serving size:555g
Average Serve | Average 100g | |
---|---|---|
Energy | 1140 kJ | 205 kJ |
272 Cal | 49 Cal | |
Protein | 11.0 g | 2.0 g |
Fat, total | 4.5 g | 0.8 g |
- Saturated | 0.8 g | 0.1 g |
Carbohydrate | 38.3 g | 6.9 g |
- Sugars | 18.8 g | 3.4 g |
Sodium | 1420 mg | 255 mg |